Efeito do pão incorporado com pó de linhaça na glicemia pós-prandial e na palatabilidade em indivíduos saudáveis
Palavras-chave:
Pão, Óleo de linhaça, Controle Glicêmico, PercepçãoResumo
Objetivo
O objetivo deste estudo foi investigar o efeito do pão incorporado com pó de linhaça na resposta glicêmica e palatabilidade.
Métodos
Em um estudo cruzado, 20 participantes saudáveis foram aleatoriamente designados para consumir um dos dois alimentos testados iso-calóricos: pão controle, feito de 100% farinha de trigo comum, ou pão contendo pó de linhaça (10% p/p), como café da manhã, com 1-2 semanas de intervalo. O tamanho da porção de pão consumido foi calculado com base em fornecer 50 g de carboidratos disponíveis. Amostras de sangue capilar foram coletadas para determinar a glicose no sangue em jejum e pós-prandial por 2 horas. A palatabilidade do pão de teste foi avaliada usando uma escala hedônica de 9 pontos.
Resultados
O consumo de FSB resultou em uma diminuição significativa na glicose sanguínea aos 30 min (p=0.003) e 45 min (p=0.004) em comparação com pão controle. A área incremental sob a curva (iAUC) para a glicose no sangue também foi diminuída (p=0.006) após o consumo de pó de linhaça em comparação com pão controle. O índice glicêmico do pó de linhaça (57.79), que se enquadra na categoria média, foi significativamente menor (p<0.05) em comparação com o pão controle (71). Os parâmetros de palatabilidade não diferiram entre os pães testados (p<0.05).
Conclusão
Em conclusão, o consumo de pão incorporado com pó de linhaça diminuiu o nível de glicose no sangue, sugerindo que adicionar linhaça aos alimentos básicos poderia ajudar no melhor controle glicêmico.
Referências
Domingo-Lopez DA, Lattanzi G, Schreiber LH, Wallace EJ, Wylie R, O’Sullivan J, Duffy GP. Medical devices, smart drug delivery, wearables and technology for the treatment of Diabetes Mellitus. Adv Drug Deliv Rev. 2022;114280.
Sun H, Saeedi P, Karuranga S, Pinkepank M, Ogurtsova K, Duncan BB, et al. IDF Diabetes Atlas: global, regional and country-level diabetes prevalence estimates for 2021 and projections for 2045. Diabetes Res Clin Pract. 2022;183:109119.
Akhoundan M, Shadman Z, Jandaghi P, Aboeerad M, Larijani B, Jamshidi Z, et al. The association of bread and rice with metabolic factors in type 2 diabetic patients. Plos One. 2016;11(12):e0167921.
Khosravi-Boroujeni H, Sarrafzadegan N, Mohammadifard N, Sajjadi F, Maghroun M, Asgari S, et al. White rice consumption and CVD risk factors among the Iranian population. J Health Popul Nutr. 2013;31(2):252.
Amini Khoozani A, Kebede B, Birch J, Bekhit AEDA. The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility. Foods. 2020;9(2):152.
Blaak EE, Antoine JM, Benton D, Björck I, Bozzetto L, Brouns F, et al. Impact of postprandial glycaemia on health and prevention of disease. Obes Rev. 2012;13(10):923-84.
Srour B, Fezeu LK, Kesse-Guyot E, Allès B, Debras C, Druesne-Pecollo N, et al. Ultraprocessed food consumption and risk of type 2 diabetes among participants of the NutriNet-Santé prospective cohort. JAMA Intern Med. 2020;180(2):283-91.
Levy RB, Rauber F, Chang K, Louzada ML, Monteiro CA, Millett C, et al. Ultra-processed food consumption and type 2 diabetes incidence: a prospective cohort study. Clin Nutr. 2021;40(5):3608-14.
Amoah I, Cairncross C, Osei EO, Yeboah JA, Cobbinah JC, Rush E. Bioactive properties of bread formulated with plant-based functional ingredients before consumption and possible links with health outcomes after consumption: a review. Plant Foods Hum Nutr. 2022;77(3):329-39.
Schadow AM, Revheim I, Spielau U, Dierkes J, Schwingshackl L, Frank J, et al. The effect of regular consumption of reformulated breads on glycemic control: a systematic review and meta-analysis of randomized clinical trials. Adv Nutr. 2023;14(1):30-43.
Priyanka K, Alka S, Sood DR. Flaxseed: a potential functional food source. J Food Sci Technol (Mysore). 2015;52(4):1857-73.
Mechchate H, Es-Safi I, Conte R, Hano C, Amaghnouje A, Jawhari FZ, et al. In vivo and in vitro antidiabetic and anti-inflammatory properties of flax (Linum usitatissimum L.) seed polyphenols. Nutrients. 2021;13(8):2759.
Popescu RG, Voicu SN, Gradisteanu Pircalabioru G, Gharbia S, Hermenean A, Georgescu SE, et al. Impact of dietary supplementation of flaxseed meal on intestinal morphology, specific enzymatic activity, and cecal microbiome in broiler chickens. Appl Sci. 2021;11(15):6714.
Villarreal-Renteria AI, Herrera-Echauri DD, Rodríguez-Rocha NP, Zuñiga LY, Muñoz-Valle JF, García-Arellano S, et al. Effect of flaxseed (Linum usitatissimum) supplementation on glycemic control and insulin resistance in prediabetes and type 2 diabetes: a systematic review and meta-analysis of randomized controlled trials. Complement Ther Med. 2022;102852.
Haidari F, Banaei-Jahromi N, Zakerkish M, Ahmadi K. The effects of flaxseed supplementation on metabolic status in women with polycystic ovary syndrome: a randomized open-labeled controlled clinical trial. Nutr J. 2020;19:1-11.
Cohen L, Meira J, Cosendey GM, de Souza AFP, Mattos F, Carneiro JRI, Rosado EL. Evaluation of the influence of whole and defatted flaxseed on satiety, glucose, and leptin levels of women in the late postoperative stage of bariatric surgery. Obes Surg. 2013;23:157-66.
Kristensen M, Savorani F, Christensen S, Engelsen SB, Bügel S, Toubro S, et al. Flaxseed dietary fibers suppress postprandial lipemia and appetite sensation in young men. Nutr Metab Cardiovasc Dis. 2013;23(2):136-43.
Sun J, Liu X, Xu Q, Zong M, Zhang Y, Xiao F, et al. Acute effect of flaxseed-enriched snack bars on glycemic responses and satiety in healthy individuals. Asia Pac J Clin Nutr. 2022;31(3):371-7.
Hutchins AM, Brown BD, Cunnane SC, Domitrovich SG, Adams ER, Bobowiec CE. Daily flaxseed consumption improves glycemic control in obese men and women with pre-diabetes: a randomized study. Nutr Res. 2013;33(5):367-75.
Khan I, Johnson SK, Yousif AM, Gamlath S, Ahmad J, Almajwal AM. Effect of sorghum flour-containing pasta on postprandial glycemia, appetite and energy intake in healthy individuals. Eur J Clin Nutr. 2024;1-8.
Marpalle P, Sonawane SK, Arya SS. Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread. LWT-Food Sci Technol. 2014;58(2):614-19.
Meilgaard MC, Carr BT, Civille GV. Sensory evaluation techniques. Boca Raton, FL: CRC Press; 1999.
Soltanian N, Janghorbani M. A randomized trial of the effects of flaxseed to manage constipation, weight, glycemia, and lipids in constipated patients with type 2 diabetes. Nutr Metab. 2018;15(1):1-9.
Almehmadi A, Lightowler H, Chohan M, Clegg ME. The effect of a split portion of flaxseed on 24-h blood glucose response. Eur J Nutr. 2021;60:1363-73.
Moreira FD, Reis CEG, Welker AF, Gallassi AD. Acute flaxseed intake reduces postprandial glycemia in subjects with type 2 diabetes: a randomized crossover clinical trial. Nutrients. 2022;14(18):3736.
Nowak W, Jeziorek M. The role of flaxseed in improving human health. Healthcare. 2023;11(3):395.
Vuksan V, Choleva L, Jovanovski E, Jenkins AL, Au-Yeung F, Dias AG, et al. Comparison of flax (Linum usitatissimum) and Salba-chia (Salvia hispanica L.) seeds on postprandial glycemia and satiety in healthy individuals: a randomized, controlled, crossover study. Eur J Clin Nutr. 2017;71(2):234-8.
Mueed A, Shibli S, Korma SA, Madjirebaye P, Esatbeyoglu T, Deng Z. Flaxseed bioactive compounds: chemical composition, functional properties, food applications and health benefits-related gut microbes. Foods. 2022;11(20):3307.
Kimura Y, Yoshida D, Hirakawa Y, Hata J, Honda T, Shibata M, et al. Dietary fiber intake and risk of type 2 diabetes in a general Japanese population: the Hisayama Study. J Diabetes Investig. 2021;12(4):527-36.
Kajla P, Sharma A, Sood DR. Flaxseed: a potential functional food source. J Food Sci Technol. 2015;52:1857-73.
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Copyright (c) 2025 Imran Khan, Bisma Manzoor Mir, Bibi Hajira, Jamil Ahmad, Stuart K. Johnson, Ali Madi Almajwal
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
